Muffuletta Hoagie Dip
- t/2 lb. turkey, deli style, oven-roasted - chopped
- t/2 lb. salami, any variety - chopped
- t cups Italian blend cheese - shredded
- t/2 cup green onion - chopped
- t pepperocini - chopped
- t/2 cup green olives - sliced
- t/2 cup kalamata olives - sliced
- t cup mayo
- t/4 cup Zesty Italian dressing
- t/2 t. crushed red pepper
- t/2 - 1 cup Roma tomatoes - seeded and chopped
- 1.thisk mayo and dressing together in a large bowl.
- 2.tdd remaining ingredients (except tomatoes) and mix.
- 3.tefrigerate for at least an hour to overnight.
- 4.tdd tomatoes right before serving.
- 5.terve with crackers.7.tan also be used on buns as sandwich filling.
- 6.the olives make the recipe quite salty; no extra salt is needed.
- 7.tdjust the mayo/dressing amounts to make as creamy (or not) as you prefer.
turkey, salami, italian blend cheese, green onion, pepperocini, green olives, mayo, italian dressing, red pepper, tomatoes
Taken from www.epicurious.com/recipes/member/views/muffuletta-hoagie-dip-52885021 (may not work)